Sunday, May 20, 2012

Twice Baked-Potatoes

I made these potatoes for my niece, Susan.  She gave them her seal of approval.

8 baking potatoes, scrubbed clean
Canola oil
8 slices thick-cut bacon, fried
1/2 lb (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 tsp Lawry's seasoned salt
1/2 tsp black pepper
2 cups grated sharp cheddar cheese, divided
2 green onions, sliced

Preheat oven to 400.

With a paper towel, rub the outside of the potatoes with canola oil.  Place potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.  Turn the oven down to 300.

Dice the fried bacon into bits.  Combine the butter, sour cream, bacon, milk, seasoned salt and pepper into a large bowl.

While the potatoes are still hot, cut each in half lengthwise.  With a spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.

Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions and add to the potatoes.  Stir and adjust the seasoning as necessary.

Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining 1 cup of cheese.  Bake for 10-15 minutes, until the cheese is melted and the potatoes are hot.

*These potatoes can be prepared up to 3 days in advance.  Store, unbaked, in the refrigerator.  Since they will be cold when you bake them, they will take about 25-30 minutes to get hot.

Source:  The Pioneer Woman Cooks - Ree Drummond

Makes 16 potato halves


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